Thanks to their versatility, quesadillas have been popular for years. We’ve stuck with some traditional Mexican flavours for these chilli beef and cheese quesadillas. Delicious, slightly spicy and full of melted goodness, they’re the perfect weekday dinner.
Chilli beef and cheese quesadillas
- 30ml (2 tbsp) olive oil
- 10ml (2 tsp) butter
- 2 finely chopped garlic cloves
- 1 finely chopped shallot
- 1 seeded and chopped green pepper
- 1 seeded red chilli
- 45ml (3 tbsp) fresh coriander
- 500g lean beef mince
- 1 x 425g tin Italian chopped tomatoes
- 1 x 425g tin drained and rinsed red kidney beans
- 8 tortillas
- 250ml (1 cup) grated cheddar cheese
- lettuce, to serve
- 125ml (½ cup) sour cream
Melt olive oil and butter in a frying pan and sauté finely chopped garlic cloves and finely chopped shallot for 1 minute. Add seeded and chopped green pepper, seeded red chilli, fresh coriander and lean beef mince. Brown the meat for 5 minutes. Add tin Italian chopped tomatoes and tin drained and rinsed red kidney beans. Cover and cook for 20 minutes. Lay 4 tortillas on a work surface.
Divide the mince mixture between the tortillas and top with grated cheddar cheese. Top with another 4 tortillas. Using an egg lifter, lift each quesadilla gently into a frying pan and pan-fry over a medium heat until golden and crispy, about 1 minute. Remove and place on a chopping board. Cut the quesadillas and serve with lettuce and sour cream (optional).
To drink: Diemersfontein Pinotage’s juicy tannins and chocolate flavours will work well with the chilli beef.